Almond-Anise Biscotti

"One of my most requested recipes."
 
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photo by ratherbebaking photo by ratherbebaking
photo by ratherbebaking
Ready In:
1hr
Ingredients:
10
Yields:
24 cookies
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ingredients

  • 12 cup butter
  • 1 14 cups sugar (divided)
  • 3 eggs
  • 1 teaspoon almond extract
  • 18 - 14 teaspoon pure anise oil
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 dash salt
  • 12 cup chopped roasted almonds
  • milk chocolate, melted (optional)
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directions

  • Cream butter and 1 cup sugar.
  • Add eggs one at a time, beating well after each.
  • Stir in flavorings.
  • Combine dry ingredients, add to creamed mixture.
  • Stir in almonds.
  • Lightly grease cookie sheet.
  • Spray hands with non-stick spray and shape dough into 2-12x3 logs on prepared cookie sheet.
  • Sprinkle with remaining sugar.
  • Bake at 375°F for 15-20 minutes or until firm.
  • Remove from oven and cool on wire rack for 15 minutes.
  • Reduce oven temp to 300°F.
  • Place log on cutting board and slice diagonally 1/2 inch thick.
  • Place on cookie sheet sliced side down.
  • Bake 10 minutes.
  • Turn, bake 10 more minutes.
  • If desired, dip into melted chocolate.
  • Store in airtight container.

Questions & Replies

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Reviews

  1. KWB5015
    This was great! Per another reviewer without anise oil, I, too, substituted anise extract (1 tsp.). The anise flavor came through just fine. I used blanched, slivered almonds (1 cup) that I toasted. I also baked them, both times, using parchment paper. While many biscotti recipes boast being 'fat free' I find that a little fat keeps them from cooking up hard as a rock, so this recipe gets a thumbs up from me. Another tip: get a quality serrated knife and it will do wonders in terms of giving you a clean cut with fewer breaks/crumbles.
     
  2. jmartort_7748458
    Update...biscotti was too cake like and began to crumble when sliced. Had to throw most of the pieces away. They also did not have a strong taste of anise which is what a typical basic Italian biscotti must have. Not impressed at all by this recipe. Sorry!
     
  3. Marie Nixon
    The batter was very, very soft and sticky. I formed the logs on a lightly floured board to help firm up the dough. I liked the sprinkling of sugar on the top of the logs before baking. It made the biscotti sparkle.
     
  4. Tasty Tables
    I made these this evening and it was my first time making Biscotti. I followed the recipe exactly except, I cooked them the second time for an extra 10 minutes on each side. I also used a teaspoon of pure anise extract because I didn't have the oil. I am going to dip the bottoms in semi sweet chocolate tomorrow, if there are any left! Thank you for the great recipe! They are amazing.
     
  5. yedenmatka
    These were great!!! I have a friend from Italy who is a professional chef. Mine turned out just as good as his :) I am going to try adding some different flavorings next time. I think these would turn out well with chopped pistachios and almond extract . Then chocolate dipped ends. I plan to send a selection of different versions of this biscotti out as Christmas gifts (If they turn out ). Thanks for sharing!
     
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Tweaks

  1. Teresa_H
    Delicious! Although I did tweek a little. I used pistachios in one loaf and topped the other with anise seeds. I subbed vanilla extract for the almond and used 3/4 tsp anise extract. I have to say though that the cooking time was a bit off. I ended up leaving the cut biscotti in at 300 for 20 minutes per side. After that one small time adjustment they were perfect.My husband will be one happy camper now with his morning coffee.
     

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